Author: Bon Appétit Test Kitchen
Author: Christine Swanson
These are very similar to crêpes-the staple of Brittany-but thinner and more delicate (and the filling is like nothing you'll find in the French tradition).
Author: Mark Bittman
Author: Marie T. Mora
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Author: Molly Baz
Author: Molly O'Neill
Author: Susanne Solberg
Author: Paula M. Zwolak
Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Author: Ruth Cousineau
Author: Anita Lo
Author: Joan Nathan
Author: Bon Appétit Test Kitchen
This yeasty, coarse-textured bread makes the best toast ever, a perfect partner to jam or preserves. A purely mix-it-slap-in-the-pan-bake-and-eat-it loaf, it's earned a place of honor in our test kitchen's...
Author: King Arthur Baking Company
No Cuban meal is complete without a cafecito, or Cuban coffee. More than just an espresso, a well-made cafecito has sweet crema floating over strong espresso coffee. Despite its name, crema has nothing...
Author: Lourdes Castro
While the ingredients can all be prepped ahead, the greens should be tossed through this simple salad just before serving.
To make this fresh salad, you'll need the following on hand: olive oil, apple cider vinegar, walnuts, a Gala apple, tart cherries, minced shallots, honey, and frisée.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Galit Stevens
Seasoning just-cooked rice with a mix of rice vinegar, salt, and sugar turns it into a dynamic side you'll want to snack on right out of the pot.
Author: Chris Morocco
Author: Lauren Chattman